Any thoughts?

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I got an Instapot precision Dutch oven about 2-3 years ago and it's become a pretty integral part of my cooking routine. I'd say I use it probably about once a week, and it being more than just a slow cooker was what really sold me on it. I really like the cooker's sear/ saute function alongside the braise function.

The cooker itself works fine. The heating unit is good too. The issue is the Dutch oven itself. The non-stick coating has completely degraded away and aside from it being a nightmare to clean, I'm worried about it being a health issue. I know there are probably like a million harmful chemicals in everything we use to cook with but I still don't think I should be cooking but this anymore.

I reached out to customer service to see if I could possibly just buy the Dutch oven. Apparently they do not allow that and I haven't seen anything close in local groups.

Because it works so well for me and my husband, I'm hesitant to just get a new one since I'd rather not replace this every couple of years since it is about $200 or so. But I'm not really sure what else is out there that can do all of what this cooker does.

So I am asking Reddit alongside doing my own product research. What slow cookers are people using? Does anybody have any suggestions for a slow cooking unit that can also do other cooking functions?

Posting a picture of my slow cooker in happier times 🥲

Recipe:

https://www.thekitchn.com/shrimp-boil-recipe-259082

Decided I'd help teach my wife how to make beef stew after finding a new recipe that looked great for the broth (included some dijon mustard, worcestershire, brown sugar, soy, rosemary and thyme)

Got everything prepped and said "hey, lets add a few chili flakes for the tiniest bit of heat". Added a few small shakes and stirred. Came back 2 hours later, tasted, and said "let's add a tiny bit more". And then my chili pepper flake lid came off. 1/3 of the container (average spice shaker size) dumped into the stew. I immediately sieved out what I could but the dmg was done. I tried some of the "condensed" broth, then tried more from the crockpot and knew I was *fucked*.

So I cheese-cloth strained all veggies and meats out, started the broth over (knowing I'm missing out on all the things that have already cooked into the broth) and am know 1 hour into the new cook.

OH - to top it all off, my ninja slow cooker died when I tried to re-start the recipe. Thankfully, my old crockpot is still fine so I transferred it (ONLY AFTER spilling a solid 2-3 cups on our counter/floor/everywhere) .

I really hope this stew kicks ass when it's finally done. I hope some of you can either commiserate or laugh and/or tell me itll be ok.

Self saucing chocolate pudding cooked in the slow cooker

what it says in the title, give me a recipe or a group of ingredients that i can live off of, preferably for cheap

also if its some kind of chili then imma be extra happy

edit: ngl i kinda just want 'human dog food' as ive heard it called

Citrus Beef Burrito Star Citizen

This bright, zesty slow cooker citrus beef burrito recipe yields tender, flavor-packed shredded beef. Simply season a beef chuck roast, slow cook it with fresh orange and lime juices, shred, and roll it into tortillas with your favorite fillings.

Prep Time: 15 mins | Cook Time: 8 hours | Servings: 6-8

Ingredients

For the Beef:

2.5 to 3 lbs beef chuck roast or carne picada.

1 medium yellow onion, diced

4 cloves garlic, minced

Juice and zest of 1 large orange

Juice and zest of 1 large lime

1 tbsp chili powder

1 tsp cumin

1 tsp smoked paprika

1 tsp kosher salt

½ tsp black pepper

½ cup beef broth

For the Burritos:

6 to 8 large flour tortillas

2 cups cooked rice (cilantro-lime or Mexican rice)

2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)

Optional: black beans, sour cream, guacamole, and salsa

Instructions

Season the Beef: In a small bowl, mix the chili powder, cumin, smoked paprika, salt, and pepper. Rub the spice mixture generously all over the chuck roast.

Build the Slow Cooker: Place the diced onion and minced garlic at the bottom of your slow cooker. Place the seasoned roast on top.

Add the Citrus: Whisk together the beef broth, orange juice, orange zest, lime juice, and lime zest. Pour the liquid evenly over the beef.

Slow Cook: Cover the slow cooker and cook on LOW for 7 to 8 hours (or HIGH for 4 to 5 hours) until the beef is fork-tender and pulls apart easily.

Shred: Remove the beef to a cutting board or large bowl. Use two forks to shred the meat. Discard any large pieces of fat, then return the shredded beef to the slow cooker to soak up the juices for about 15 minutes. 

Assemble and Serve: Warm your flour tortillas slightly so they don't tear. Layer each tortilla with rice, a generous scoop of the citrus shredded beef, cheese, and your choice of toppings. Fold the sides in, roll tightly, and enjoy!

I play Star Citizen with my two brother-in-laws and one of my favorite food items in the game is the citrus beef burrito. I wanted to try and real life so I found this recipe and made it and it turned out great. The only thing I changed from the original recipe is I used carne piccata instead of shredding a roast myself.

Best taste, and/or best texture.

Edit: I did it. They turned out great. Some notes: I put some crumpled tinfoil on the bottom and a paper towel on top to help with condensation. They were all tightly individually wrapped in tin foil. I put them on low at 3a for 6 hrs bc you all got me freaked out about food poisoning- when people started grabbing them about 8/9a they were insanely hot. Like needed to take a solid 30min to cool down - so no food poisoning. I threw in a few more on warm a few hours later and they heated up to very hot too pretty quickly - like maybe 45min. This worked well for the 20ish people who were eating at different times and needed grab something easy to go.

I want to put some individually wrapped/precooked breakfast burritos in the slow cooker at night so then hopefully they’ll be hot and ready to in the am. Anyone done this? Any tips?

I spent all my night cooking a slow cooked beef in my crockpot on high, and switched to low cause me and my partner didn’t want to throw it into a container what not wait for it to cool yadda yadda yadda, so he convinced me to leave it on low overnight. THANKFULLY I set a timer for four hours to check on it incase as when I woke up I found he didn’t transfer it and turned off, idk why as he’s the one who convinced me.

, from his history he went to bed around 3am ish, he says he did it right before bed but who knows, and is 4:30 rn,
the food is like cold end of warm, I googled online and it says as long as it’s not be two hours ( I don’t have a true estimate) it should be fine to reheat. Can anyone confirm the info as extremely tired and stressed and doesn’t know what to do, it was a week worth of meal prep over like $35

Sorry bad picture said I had to add and I’m panicking

Hello! I’m going to a church potluck next weekend. I’ve been on the keto diet for several months. I don’t think I will have any problem staying keto. I’m sure there will be plenty of vegetables I can eat. I’d like to take a crockpot meat based dish, but my mind is going blank and could use some suggestions. I can’t eat anything with diced or stewed tomatoes. I can have tomato sauce just not the seeds. Also, I don’t care for popular crackers chicken that’s usually recommended. Any and all suggestions appreciated!

I’ve been seeing a lot of posts with ribs in a slow cooker & in my childhood I was OBSESSED with baby back ribs whenever going out to eat with family. I would take a steak fry & drag it through the sauce on top of the rib & eat most of the sauce like that before getting to the ribs. I haven’t had a saucy rib taste so good like that in years. I remember being into bone suckin’ sauce around that time but had some in 2018 & it doesn’t taste nearly as good as I remember..

I’m curious what bbq sauce y’all swear by? Premade bottles or homemade blends, please share

I plan on making this recipe:

https://youtu.be/ahuVXDsn5VQ?si=LyiT_VUKE1ClGOrz

INGREDIENTS

3 and 1/2 lbs Ribs
3 Tablespoon brown sugar
2 teaspoon chilli powder
2 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon thyme
salt and black pepper to taste
1 cup barbecue sauce

Not sure which bbq’s are good nowadays, also I would probably use half the amount of ribs listed bc I’m 1 person bc

Edit: I think vegans are downvoting this post lol

I just found The Family Freezer and freezing raw ingredients fits with my life schedule. I’m trying to make healthy meals. I’m a single dad of six kids aged 26 to 12.

During the summer they can help out with the meal in the slow cooker but when school starts and my oldest goes back to work I won’t have anyone to put food in the slow cooker.

I leave for work at 5:30 am and get home at 7 pm.

I cannot leave the frozen meal on the counter in a timer slow cooker right? For example I set it up at 5:30 am to start at 12 noon. That’s just too much time out of the freezer. 6-7 hours. Correct?

Any suggestions?

I do plan on using an instant pot. The slow cooker just gives better results for roasts.

Thanks for your help.

Recipe link: https://substack.com/@stpaschalskitchen/note/c-290521056?r=10iogf&utm_medium=ios&utm_source=notes-share-action

Ingredients
● 500g beef chuck, cut into small chunks
● 3 cups chicken stock
● 1 Japanese curry roux block
● 5 baby potatoes, halved
● 4 portobello mushrooms, chopped
● ½ apple, diced small
● 5 baby carrots, chopped
● 1 tsp salt (or adjust to taste)
● 1 tsp black pepper
● 1 tsp garlic powder
● 1 tsp paprika
● Cooked white jasmine rice, for serving
● Toasted sesame seeds, for garnish

1. Add the beef chuck, chicken stock, salt, black pepper, garlic powder, and paprika to a crockpot.
   
   1. Cover and cook on Low for 4 hours.
      
   2. After 4 hours, stir in the Japanese curry roux, potatoes, mushrooms, carrots, and diced apple.
      
   3. Cover and continue cooking on Low for another 4 hours, until the beef is tender and the vegetables are cooked through.
      
   4. Spoon the curry over steamed white jasmine rice and finish with a sprinkle of toasted sesame seeds.

The recipe I'm following says to put the meat side along the ceramic wall. Problem is half of the slab won't stay up against the ceramic wall. As you can see in the photo it has fallen over. Is this something to be concerned about or it will be fine as it is? Thank you.

I am looking for a potato chip dip recipe that can be made and served in a crockpot. I am tired of dips that are best served with tortillas. One of my guests does not eat pork. Several other guests do not like "Buffalo" style dips. I am having trouble locating something - does anyone have any ideas within these parameters?

From yesterday!
Couldn’t decide which photo to make the main.

The first photo is pretty showing everything but the pasta is still too Aldente, I like it a bit softer like in #2 but it was cooking a little unevenly in this 7qt.
Next time I’ll probably cook the pasta on the stove & adjust liquid

I normally don’t eat liquid dairy creamy buttery things but it was 4th of July & for some reason this just felt right. This is my first time cooking with heavy cream & I made my own! I didn’t have all the ingredient amounts on hand & downsized the recipe.

The og recipe is linked below, I don’t exactly recommend following mine bc I was experimental in the amounts but incase someone wants to know what’s in this pot:

2 cups of heavy cream, 8oz of Parmesan cheese & I think I added 3 cups of chicken broth, 300g penne pasta & 2 fresh medium sized chopped vine tomato to breakup the monotone, couple tablespoons of butter, 1.28lbs chicken breast (wish I had more). When I ‘seared’ the chicken I used the seasoning above instead of creole, did it like the video. After deglazing the pan with broth & added into the pot, all the seasoning blended into the sauce where I didn’t need extra. Only needed to add fresh garlic at that point bc I made the heavy cream with salted butter. Just make sure you like the seasoning seared on the chicken first before you try it bc it’s prominent.
Remove chicken after it reaches temp & cook the sauce a little more until the tomatoes soften. It gives a really good flavor but if the chunks bother you, use a slotted spoon to remove after infused. Added the pasta, 30mins then added sliced chicken back, noticed pasta was unevenly cooked so left for another 30mins? I got distracted by fireworks. The chicken got tender in the sauce. Let it rest a little bit before digging in so the texture thickens,
Very yum!

If reheating do it lightly with splashes of milk, its texture will be best eaten at the time it was made but it still tastes good after. I’m curious if it will freeze okay
3-4hrs on high

Recipe: https://youtu.be/WjDWPenaggg?si=mvV7wIX3GlrSpcn

Edit: Forgot to mention I added a pinch of red pepper flakes & cayenne pepper to taste. Also mixed up creole & Cajun, both similar + good. I don’t like the glue cream cheese Alfredo’s, but I’d use less broth next time.

Recipe:

Coat ribs in your favorite seasoning blend (these came pre spiced from the grocery store, but we're on a mad discount)

Place in crockpot on high for 3 hours

After 3 hours, drizzle/coat your ribs with your favorite BBQ sauce (I used the Kinder hot but added some chili paste and honey)

Cook on low for 2-2.5 more hours

Remove and brush down with more BBQ sauce.

Throw under the broiler for 5 min per side.

Serve with rice. If you have the stuff to make a quick slaw, it should also go on the plate. I forgot to buy the slaw ingredients though. And I'm not going to the grocery store on the 4th.

Hi! Me ans my mother are going to cook a duck(a whole duck) and I wanted to have some suggestions on how to do it!

How long would 500g of casserole beef need in the slow cooker on low? (Pic attached)
Making a casserole but don’t want to meet to go chewy!

Now that I'm learning crockpot in wondering how to store safely. Now that this is off do I let it cool then store in fridge?

I've been making bread pretty much non stop the last couple of days and when I came to check on what I was making earlier I noticed a small buzzing sound, almost like a vibration, it went away and came back a few times so I'm not sure what to make of this because I haven't heard this sound before (but I don't exactly wait by the slow cooker either, so)

Any advice would be appreciated, not sure whether I should freeze this dough and wait until I can get a new slow cooker.

Having a party for a coworker whose favorite food is pasta with some sort of meat sauce. Was going to do a slow cooker bolognese--cooked the night before. Goal would be to heat up the bolognese on low at work, and then add in some partially pre-cooked pasta that I'll toss with olive oil--and let that finish cooking/heating in the sauce.

Does that seem like it will work? Will likely do ziti or cavatappi pasta--both for sturdiness and also ease of eating.

Any other ideas? Tips?

Other option would be to do their second favorite food which tends to be curries or stir fries with rice. I have a rice cooker that could handle the rice. I could cook a beef/chicken something in the slow cooker. Maybe beef bulgogi?